San Marzano Tomato Sauce

San Marzano tomato sauce is a rich, vibrant, and herbaceous Italian red sauce made with fresh ingredients. Each bite is full of rustic flavor that’s guaranteed to please a crowd! Serve it with your favorite pasta or pizza for the ultimate meal.

If you want to master the art of authentic Italian cooking but don’t know where to start, this easy San Marzano tomato sauce is just the place. Similar to my vegan pesto, you won’t believe how much flavor can be packed into a recipe with so few ingredients!

Why I love this recipe

This is no regular tomato sauce. What sets it apart from a typical tomato sauce is the rich complexity of San Marzano tomatoes. The deep, full-bodied flavor is enhanced with savory aromatics and fresh herbs like basil and oregano.

Made with just a few other basic ingredients, this recipe embodies traditional Italian flavors in a budget-friendly and fuss-free way. Plus, it comes together in one skillet, meaning fewer dishes for you.

San Marzano tomato sauce is both vegan and gluten-free, making it ideal when there are different dietary needs in the family. And it’s versatile enough to be enjoyed over pasta, as a base for pizzas, or even as a dipping sauce.

Ingredient notes

All you need are 8 simple ingredients to make San Marzano tomato sauce. Find a breakdown and suitable substitutes below.

Onion & garlic
Onion and garlic provide aromatic, hearty, and savory notes that balance the acidity of the tomatoes. Opt for white or yellow onion, and use fresh garlic as it provides a more potent flavor than pre-minced or dried.

San Marzano tomatoes
The rich, sweet, and low acidic flavor of San Marzano tomatoes sets them apart from other varieties. They’re typically located in the pasta section at most large grocery stores. If you can’t find them there, check your local Mediterranean market.

Substitute: If you still can’t find San Marzanos, use regular canned Roma tomatoes with extra tomato paste.

Tomato paste
Look for tomato paste in a tube made with 100% Italian tomatoes, not canned tomato paste. Some options include Mutti, Cento, or De Rica. You can use regular tomato paste, herbed, or even sun-dried tomato paste for a more vibrant taste.

Fresh herbs
I love fresh basil and oregano, but you can add different herb combinations like rosemary, thyme, or marjoram. If you don’t have fresh herbs, decrease the measurement of dried herbs to about a third of the amount.

How to make

Making San Marzano tomato sauce is simple with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

Start by finely dicing your onion, ensuring the pieces are the same size so they cook evenly. Mince a few cloves of fresh garlic, basil, and oregano as well.

It’s best to cut fresh herbs just before starting the sauce so their aromatic oils remain intact.

Cooking

Step 1
Heat extra-virgin olive oil in a large skillet or stockpot over medium-low, then add the diced onions and sauté until translucent. Add the minced garlic and cook for 1-2 more minutes until fragrant.

Sautéing onions until they’re translucent, not browned, results in a sweet base flavor, and adding garlic afterward prevents it from burning. It can be tempting to rush this step, but it’s a make-or-break for the sauce.

Step 2
Add the San Marzano tomatoes, tomato paste, salt, and black pepper to the skillet, stirring until the sauce is well combined.

Incorporating tomato paste at this stage helps to deepen the umami and rich tomato flavor of the sauce. This is especially helpful if you’re not adding meat to the dish (like us).

Step 3
Turn the heat down to low, cover the sauce, and let it simmer for 45-60 minutes, stirring frequently to prevent sticking or burning. As it cooks, the tomatoes will continue to break down and form a sauce consistency.

Step 4
Mix in the minced basil and oregano towards the end of the simmering process. Taste the sauce and adjust the salt and pepper to your liking. Happy eating!

Adding fresh herbs at this stage preserves their vibrant flavor and color. If you’re using dried herbs, add them in after sautéing the onions and garlic.

Serving suggestions

San Marzano tomato sauce is incredibly versatile and pairs beautifully with a variety of dishes. For a hearty meal, try combining it with lentil bolognese, where its rich flavors complement the earthiness of the lentils.

Alternatively, spread it over vegan pizza dough for a classic vegan pizza base bursting with Italian flavors.

Cooking tips

Gold-standard tomatoes: Use Denominazione di Origine Protetta (D.O.P.) San Marzano tomatoes only for their superior flavor and texture. Check the can for the seal of approval. If it doesn’t have one, the tomatoes are not genuine San Marzano.

Stirring frequency: Stir the sauce regularly while simmering to promote even flavor development and prevent sticking.

Salt usage: Add salt in stages — a bit during sautéing onions, a bit with tomatoes, and final adjustments at the end for balanced seasoning.

Acidity balance: If the sauce tastes too acidic at the end of simmering, add a pinch of sugar to balance it out.

Cookware choice: Use a non-reactive pot, like stainless steel or enameled cast iron, to prevent the sauce from acquiring a metallic taste. You can also get away with a very well-seasoned cast-iron skillet.

Storing & reheating

San Marzano tomato sauce is ideal for making in advance, as the flavors meld over time. Before storing, let the sauce cool to room temperature.

Fridge
Store the sauce in an airtight container in the fridge for up to 5 days. I prefer glass containers as they don’t absorb flavors and odors as much as plastic.

Freezer
For longer storage, freeze the sauce in airtight containers or freezer bags for up to 6 months. Remember to label the containers or bags with the date to keep track.

Reheating
Reheat the sauce gently in a saucepan over low heat, stirring occasionally until heated through. You can also microwave it in 30-second increments, stirring between.

Serving size

This San Marzano tomato sauce recipe generously serves six, making it a fantastic choice for small family dinners or gatherings.

If you’re feeding a large crowd or hosting a holiday get-together, you can easily double or triple the batch. Just make sure you have a large enough stockpot to prepare it in.

Frequently asked questions

More sauce recipes

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.